The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Italian 00 flour for pizza!

rainwater's picture

Italian 00 flour for pizza!

I just ordered about 8# of Italian 00 flour. This flour is milled in Naples Italy, and should be good quality.  I read that 00 is just a standard for the grind of flour.  Any flour could receive this "00" if it were milled fine enough.  ...but supposedly the brand I ordered is suitable for pizza. 

Any good ideas on dough preparation and formulas using this flour for pizza?

SylviaH's picture

Hi rainwater! The http://www.fornobravo site has  information, forums, recipes for your OO Italian Flour.


toyman's picture

Is it Caputo flour?   As has already been stated the italian flours will accept water.  A 20 minute Autolyze period right as the dough comes together helps with absorbtion.  How are you kneading?  Mixer, hand, bread machine? 

I use an Electrolux DLX and Caputo 00 flour for pizza in my wood fired oven.  The italian flours are recommended specifically due to the high heats in the oven and the amount of water absorbed by these flours which helps keep the pizza's from burning.  My process with the DLX is as follows:

Pour all the water in the mixing bowl (I use 65% hydration)

Add 75% of the flour and mix just until it comes together

20 minute autolyze - min.  (ie:  let it sit for at least 20 minutes)

Start kneading and add balance of ingredients.  (Salt last)

Then add balance of flour

Knead until smooth and stretchy!

hukari's picture

I live in Italy. I don't think the 00 or 0 designation is just the fineness of the flour. But I don't know for sure. I used to use 00 for pizza, but now get much better results with 0 flour. The 0 flour has  a much darker color to it than the 00 of which there are several types, for example 00 for cakes or a 00 which is more of an all purpose flour. If you look at, you will see a comparison of the amount of humidity, ash (ceneri) and proteine for the Italian flour types at about halfway down the page. In any case, the 00 will work, it's just a question of how well.

I personally use semolina flour for about a third of the flour weight for my pizza. In my case, pizza dough always has to go fast, so this is my recipe:

500gr flour (or 1/3 semolina flour and 2/3 flour)   

350ml water

2-2 1/2 tsp salt

1 pkg yeast

I throw everything in together and mix, then knead a bit and divide into four pieces which I form into balls. I let them rise until doubled, form, fill and bake.

Yum! You are making me hungry for homemade pizza, but that season is postponed until the summer heat has passed. :-( It was 36°C today. Yuck.

xaipete's picture

Thanks, Hukari, for this information on how you, as an Italian, make pizza dough. It sounds interesting and I'd like to give it a try.

Wow! 36ºC (95ºF) and it is only May. That really is hot.


hukari's picture

Oh, sorry if I gave you the wrong impression. I am American, but I have lived here for 24 years.

BTW, our flour tends to hold more liquid, so using American flour, you may want to start with less. And semolina holds even more, so you will need to compensate for that.

It rained last night. We are down to 20°. :-)) It WAS hot for May, even for here.

xaipete's picture

No problem! Whether an American or an Italian, you live in Italy and that was the main point.


Marty's picture

Another site to try is:

Loaded with info and a very helpful group.

Cosmopolita's picture

What kind of flour do you bought? To make the pizza napoletana we using 00, but with addition of gluten. While for other types of pizza like "pizza bianca" we use flour 0.